Chocolatey Cherrie Muffins 2001 – a delicious recipe with dried cherries, liqueur, butter, bittersweet chocolate, eggs, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F.
2
Combine dried cherries with the kirsh in a saucepan cook on low heat until all liquid is absorbed.
3
Set aside to cool.
4
Melt in a small saucepot over low heat the butter and chopped chocolate, remove and set aside to cool.
5
Beat the eggs with the white sugar until creamy and fluffy.
6
Beat in the sour cream.
7
Now add in the cooled chocolate mixture and stir by hand well.
8
Stir together all the dry ingredients and then add to the chocolate mixture.
9
Combine well.
10
Gently stir in the cherries.
11
Fill greased muffin tins, or lined tins with paper cups, filling to the tops.
12
Bake 20 minutes to 25 minutes until tester comes away clean.
13
Dust with powdered icing sugar when cool, or just before serving.
910
kcal
Calories
52
g
Fat
95
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: ¾ cup dried cherries, ¼ cup kirsch liqueur, ½ cup butter, 6 ounces bittersweet chocolate, and more.
Yes, Chocolatey Cherrie Muffins 2001 falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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